Nutritional information (per serve)

Kilojoules:

1,923kJ

Calories:

460cal

Protein:

37.8g

Total fat:

22.3g

Saturated fat:

6.8g

Carbohydrates:

25.3g

Sugars:

6.2g

Dietary fibre:

7.1g

Sodium:

170mg

Calcium:

88mg

Iron:

2.7mg

Instructions

Instructions and steps:

Step 1 Soak coconut in a small bowl of water for 10 minutes. Drain and set aside. Place a frying pan over medium-high heat and spray with oil. Cook shallots, chilli and kaffir until golden and caramelised. Add coconut and fry for 1 more minute. Set aside.

Step 2 Reheat pan. Add half the peanut oil and half the potato wedges and fry for about 10 minutes, or until golden and cooked through. Repeat.

Step 3 Toss tomatoes, cucumber, capsicum and avocado in a bowl and add a squeeze of lemon.

Step 4 Re-spray pan with oil. Add fish and cook for 2 minutes each side. Top each fish fillet with 1/4 of the coconut crust. Serve fish with salad and potatoes.